Citrus-Marinated Grilled Chicken with Summer Vegetable Skewers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Juicy grilled chicken breasts marinated in a zesty citrus blend, paired with colorful summer vegetable skewers bursting with smoky flavor. This mediterranean-inspired chicken ready in about 35 minutes pairs fresh orange juice, fresh lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 3 tbsp olive oil
• 3 minced garlic cloves
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, cut into 1-inch pieces red bell pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion
• 1 cup cherry tomatoes
• 8, soaked in water for 30 minutes wooden skewers

Instructions

1. Step 1: In a large bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.
2. Step 2: Add 4 boneless skinless chicken breasts to the marinade, coating well. Cover and refrigerate for at least 1 hour or up to 4 hours to infuse citrus flavor.
3. Step 3: Preheat grill to medium-high heat (about 425°F). Thread 1 large red bell pepper cut into 1-inch pieces, 2 medium zucchini sliced into 1/2-inch rounds, 1 medium red onion cut into wedges, and 1 cup cherry tomatoes onto the 8 soaked wooden skewers, alternating vegetables.
4. Step 4: Remove chicken from marinade and grill over direct heat for 6-7 minutes per side until internal temperature reaches 165°F and edges are nicely charred.
5. Step 5: Grill vegetable skewers for 8-10 minutes, turning occasionally, until vegetables are tender and lightly charred.
6. Step 6: Let chicken rest for 5 minutes before slicing. Serve sliced chicken alongside vegetable skewers for a vibrant summer meal.